Grand hotel pasta and fish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 1 | Garlic clove, sliced | |
| ½ | pounds | Flounder fillets |
| ;cut in 1/2\" strips | ||
| 2 | tablespoons | Flat leaf parsley, chopped |
| 2 | tablespoons | Fresh basil, chopped |
| ¼ | cup | White wine |
| 4 | Plum tomatoes, halved | |
| ;seeded, cut in 1/2\" slices | ||
| Salt to taste | ||
| Freshly ground black pepper | ||
| ;to taste | ||
| ½ | pounds | Spinach spaghetti |
Directions
In a large skillet, heat the oil over medium heat. Add the garlic; cook 2 minutes or until garlic is lightly golden.
Add flounder, parsley, and basil. Cook for 2 minutes, stirring gently.
Add wine and tomatoes. Simmer 4 minutes to cook the fish and tomatoes. Season with salt and pepper to taste. Keep warm over low heat.
Cook spaghetti according to package directions. Drain; toss with sauce.
From "What's Cooking with Burt Wolf," by Burt Wolf. New York: Acorn Associates Ltd., 1988. Pg. 32. Posted by Cathy Harned.